Garganelli

Garganelli are hand rolled pasta that look like penne. I use the same long pasta sheet that I made for my ravioli and cut them into 1 1/2 inch squares. 

 

Take each square and shape it around a pencil or similar shaped rod. 

 

 

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Fresh Spaghetti

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Fresh Ravioli

Using my fresh pasta recipe, ravioli are quite easy to make.
I lay out two long sheets of pasta next to each other, then add spoonfuls of ricotta-filling on one sheet, spacing each dollop 1-inch apart.    

    

Ricotta filling
ricotta cheese, parmesan, parsley, egg, salt and pepper    

    

After one pasta sheet is full of ricotta mounds, I take the other sheet and blanket it over the sheet with the fillings. I quickly press between the mounds to seal and give way to the beginning of the ravioli shapes.    


Cut the ravioli using a ravioli cutter or a pizza cutter.    

    

Remember
Refrigerate and use within 3 days or freeze for up to 6 months.    

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Fresh Gnocchi

Spaghetti & Fettucine

Giovanni Cucullo

Tomatoes, Mascarpone, Butter & Thyme

 

After making my fresh pasta, I break out my Kitchen Aid which has a very handy pasta attachment. I cut my pasta dough into 3 equal pieces and press them out to 1/4 thick rectangles. I run them through the kitchen aid rollers, adjusting to a thinner setting a bit at a time until i have 3 long sheets of pasta, being careful to keep the pasta well-floured. I replace the rollers with the spaghetti cutter attachment and run the pasta sheets through the cutter and voilà!…spaghetti.

I follow the same procedure when I make fettucine, using the fettucine attachment, of course:

I like to dry some of the fettucine for later use.
Fresh pasta should be refrigerated and used within 3 days, but you can dry the pasta and store it in sealed containers to keep for months.

There is nothing like Freshly Made Pasta. I often enjoy it in its simplest form with fresh tomatoes and basil with a touch of butter.

Fresh Pasta Recipe

Basic Pasta Recipe:

  • 4 large organic farm eggs
  • 2 cups extra fancy durum flour or all-purpose flour
  • 1/2 teaspoon salt
  1. Place everything in a food processor and pulse until it begins to form a mass.
  2. Check consistency, it should be slightly sticky but not wet. Add more flour if needed.
  3. Pulse again for a few seconds to bring the dough together.
  4. Place the dough onto a floured work surface and knead the pasta, folding it over itself until the dough becomes shiny and pliable.
  5. Cover the dough with a clean towel and allow to rest for 1/2 hour until you are ready to roll, shape and cut the pasta.